1 small head cauliflower chopped
1 1/2 C peeled & diced sweet potatoes
1 C canned diced tomatoes
1 C canned chickpeas (rinsed & drained)
1 C canned coconut milk
1/2 C water
1/2 medium onion, diced
1 1/2 tbsp coconut oil
1 1/3 tbsp curry powder
1/2 tbsp ground cumin
1/2 tsp ground cinnamon
Heat coconut oil in a large skillet over med-high heat. Stir in onions and add spices. Sauté for 3-4 minutes, until onions are soft.
Add remaining ingredients, stir and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until sweet potatoes are soft. Remove cover and simmer until curry reaches the desired thickness.
While curry simmers, core and chop cauliflower, then pulse in food processor until it reaches the consistency of rice.
Place chopped rice in microwaveable bowl, cover, and when curry is almost ready, cook on high for 3 minutes.
Serve curry over cauliflower rice, topped with cucumber yogurt.